SMORES Bars ~ Right From Your Kitchen

As one of the sweet treats we enjoyed during the Super Bowl, I must say that these bars were the biggest hit!  I decided that since we were going to have such great food with friends and we'd be having lots of fun watching the game that we should also do a call out for "OPPOSITE DAY" and have dessert first.  So, out came the SMORES bars and the party got started!!


These bars are so good and taste just like the ones you make outside....well, almost, you just don't get that great charred taste from the marshmallows.  They are a little messy to make BUT, in the long run...they are worth it.  So, "opposite day" was a hit, the game was AWESOME and we had great food and lots of fun with friends. 


Thank goodness for the start of a new week and I'm counting my blessings for all of the above and that we've got a whole year till the next Super Bowl!  Whew....

Baked Smokers

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla 

1 1/3 cups flour

3/4 cup graham cracker crumbs (approximately 7 full graham crackers)

1 tsp baking powder

1/4 tsp salt

2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350. Grease bottom of an 11 by 7" baking pan. 

In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.

Add to butter mixture and mix at a low speed until combined. 

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.***I sound that this step works best if the dough is chilled first***

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. 

Originally pinned by Valerie Bradshaw